Pickles & Olives Recipe

Prepare the Cucumbers

Wash the cucumbers thoroughly under cold water. Slice them into spears or rounds, depending on your preference.

Make the Brine

In a medium saucepan, combine the white vinegar, water, salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar dissolve.

Add Flavorings

Once the brine is boiling, add in the garlic cloves, dill weed, and black peppercorns. Allow the mixture to simmer for 5 minutes.

Pack the Jars

In sterilized mason jars, pack the cucumber slices tightly. Pour the hot brine over the cucumbers, ensuring they are fully submerged.

Seal and Cool

Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate the pickles for at least 24 hours before consuming.

Combine the Ingredients

In a large mixing bowl, combine the green olives and black olives.

Dress the Olives

Drizzle the olive oil and lemon juice over the olives. Sprinkle with oregano and crushed red pepper flakes.

Toss to Combine

Gently toss the mixture until all olives are well coated with the dressing.

Refrigerate

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.

Serve

Serve the olives as a tangy side dish alongside the pickles or as a part of a charcuterie board.